Tinga de Pollo (Chicken with Chipotle and Onions)

Article

Ingredients

Yield:4 servings (about 3 cups)

FOR THE CHICKEN

• 2 pounds bone-in chicken legs, breasts or a combination
• ½ medium white onion
• 1 celery stalk, cut into 2-inch pieces
• 2 small carrots, cut into 2-inch pieces

FOR THE SAUCE

• ¼ cup vegetable oil
• 1 medium white onion, halved and thinly sliced
• ¾ cup canned crushed tomatoes
• 3 chipotles in adobo with sauce (⅓ cup)
• 2 garlic cloves, peeled
• Salt and freshly ground black pepper

Preparation

Step 1

Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.

Step 2

Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.

Step 3

While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.

Step 4

Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

Burst Cherry Tomato Orzotto

 

Article

• Yield: 4 to 6 servings
• Total Time 50 minutes

Ingredients

• 3 tablespoons olive oil 
• 1 large shallot, chopped (about ⅓ cup)
• Salt 
• 1 tablespoon grated garlic, from 3 to 4 large cloves
• ¼ to ½ teaspoon crushed red pepper 
• 1 ½ pounds cherry tomatoes 
• 1 cup tightly packed fresh basil leaves, roughly chopped, plus 1 sprig 
• 1 pound orzo 
• 1 quart (4 cups) low-sodium vegetable or chicken broth
• ⅔ cup grated Parmesan, plus more for serving
• 1 tablespoon unsalted butter 
• 1 ½ teaspoons fresh lemon juice

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 30 seconds. Add the shallot and 1 teaspoon salt and cook, stirring often, until the shallot is translucent and fragrant, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 30 seconds more.

Step 2

Add the tomatoes, basil sprig and 1 ¼ cups water and cover the pot. Increase the heat to medium-high and let cook, covered, until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 8 minutes.

Step 3

Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down. Adjust the heat as needed to maintain a steady yet gentle boil.

Step 4

Cover and continue to cook, stirring occasionally, until the tomato liquid has thickened, slightly deepened in color and reduced by about half, 6 to 10 minutes. The mixture will go from very brothy to a tomato soup-like texture.

Step 5

Stir in the orzo, broth and ¼ teaspoon salt and bring to a boil over high heat, 4 to 5 minutes. Lower the heat to maintain a simmer and cook, stirring every minute or two and making sure to scrape the bottom of the pot to prevent sticking, until the orzo is tender and saucy, 9 to 10 minutes more.

Step 6

Remove the pot from the heat and discard the basil sprig. Stir in the Parmesan, butter, lemon juice and chopped basil until silky and evenly combined. Season to taste with salt as needed. Serve immediately, topped with more Parmesan as desired.

DIRTY CABBAGE

 

Video

DIRTY CABBAGE — 5 SERVINGS

PER SERVING:

488 calories | 43g protein

15g carbs | 28g fat | 5g fiber

MEAT & VEGETABLES

• 1½ lb lean ground beef
•  ½ lb ground mild or hot Italian sausage
• 1 small head green cabbage (about 1½ lb), roughly chopped
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced

SAUCE & BROTH

• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 cup chicken broth

SEASONINGS

•  1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tsp salt, plus more to taste

CORNSTARCH SLURRY

• 1 tsp cornstarch
• 2 tbsp cold water

INSTRUCTIONS

1. Brown the ground beef and Italian sausage in a large cast-iron Dutch oven, breaking the meat into crumbles as it cooks.

2. Add the onion and bell peppers. Cook for 4–5 minutes.

3. Stir in the garlic, tomato paste, Worcestershire sauce, and seasonings. Cook for another minute.

4. Pour in the chicken broth and scrape up all the flavorful browned bits from the bottom of the pot.

5. Add the cabbage in batches and stir well. Cover and simmer for 20–25 minutes, stirring occasionally, until the cabbage is as tender as you like it.

6. Mix the cornstarch with the cold water. Stir the slurry into the pot and cook uncovered for 2–3 minutes, until the sauce has thickened slightly.

7. Taste before serving and adjust with more salt, pepper, smoked paprika, or Worcestershire sauce as needed.

CROCKPOT GARLIC BUTTER BONE BROTH POTATOES

 

Video

 CROCKPOT GARLIC BUTTER BONE BROTH POTATOES

If you think potatoes have to disappear when you’re trying to lose fat, think again. These are buttery, garlicky, insanely easy, and the crockpot does almost all the work.

I ate potatoes while losing over 100 pounds after 40 because sustainable fat loss is not about banning every food you love. It’s about learning how to build meals that actually work for you.

INGREDIENTS

• * 3 lbs small to medium russet potatoes, scrubbed well and left whole
• * ½ cup Kettle & Fire Chicken Bone Broth @kettleandfire
• * 2 to 4 tbsp unsalted butter, cut into small cubes
• * 1 tsp garlic powder
• * ½ to 1 tsp coarse kosher salt
• * Fresh cracked black pepper

OPTIONAL TOPPINGS

* Plain Greek yogurt or sour cream

* Fresh chopped chives or green onions

* Extra black pepper

HOW TO MAKE THEM

1. Wash and scrub the potatoes well, then pat them dry.

2. Pour ½ cup Kettle & Fire bone broth into the bottom of your crockpot.

3. Add the whole potatoes.

4. Sprinkle with garlic powder, salt and black pepper.

5. Scatter the butter cubes over and around the potatoes.

6. Cover and cook:

• HIGH: 3½ to 4½ hours
• LOW: 6 to 7 hours

They’re ready when a fork slides easily through the center.

7. Gently roll the potatoes through that garlicky butter + bone broth mixture at the bottom.

8. Split them open and spoon some of that savory broth right into the fluffy center. 🤤

Finish with Greek yogurt or sour cream and fresh chives.

FAT-LOSS WARRIOR TIP: Pair one of these with a big serving of lean protein and veggies and you’ve got a ridiculously satisfying meal without making dinner complicated.

Easy Peanut butter noodles

 

Video

Less than 10 minutes!! Easy Peanut butter noodles recipe✨

Recipe: (2-serving)

300 calories for the sauce. Noodles can vary 350-400 calories depending on the type

• Noodles (whatever type of noodles you like)
• 2tbsp of creamy peanut butter (you can use crunchy as well)
• Spring onions
• 1/2tbsp of chill flakes
• 2cloves of minced garlic
• 2tbsp of sesame seeds
• 1/2~1tbsp of chill oil
• 1 1/2tbsp of of soy sauce
• 2tbsp of rice vinegar
• 2-3tbsp of neutral oil (heated)

Instructions

1. Just place all ingredients and pour heated oil
2. Mix well
3. Add noodles and stir until sauce is well coated in noodles
4. Top some spring onions and chill oil

THAI BASIL GROUND CHICKEN BOWLS

 

Video

15-MINUTE THAI BASIL GROUND CHICKEN BOWLS ☺️ This is the kind of dinner I make when I want something FAST but still packed with flavor and protein. It’s savory, a little sweet, a little spicy, and the Thai basil at the end makes the whole thing POP OFF!!! This is definitely my Thai-inspired take, using ingredients that are easy to find at the grocery store so you can actually make it on a random weeknight. Serve it over hot rice and dinner is DONE. 

Macros: 30 g protein • 25 g carbs • 7 g fat⁣

Makes 4 servings⁣

• 1 tablespoon avocado oil⁣
• 1 lb ground chicken (93/7 or 98/2 for leaner)⁣
• 2 large shallots, finely diced, or 1 small white onion⁣
• 1 red bell pepper, finely diced⁣
• 3 cloves garlic, minced⁣
• 1/2 cup low-sodium soy sauce⁣
• 1/4 cup oyster sauce⁣
• 2 tablespoons fish sauce⁣
• 2 tablespoons maple syrup⁣
• 1/4 cup chili garlic paste⁣
• 1/3 cup chicken broth⁣
• 1 lime, juiced⁣
• 1 tablespoon cornstarch + 1 tablespoon cold water, or sub arrowroot or tapioca flour⁣
• 1 1/2 cups Thai basil⁣

⁣Instructions

1. First, make the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, maple syrup, chili garlic paste, chicken broth, and lime juice. Set aside. 
2. Heat the oil in a large skillet over medium-high heat. 
3. Add the bell pepper, shallots, and garlic and cook for about 3 minutes, until softened and fragrant. 
4. Add the ground chicken, breaking it apart into small pieces. Cook for 5 to 7 minutes, until cooked through. 
5. Pour in the sauce and stir to coat the chicken. 
6. Stir in the cornstarch slurry and cook for 1 to 2 minutes, until the sauce thickens slightly. Remove the pan from the heat. 
7. Add the Thai basil and toss until wilted. 
8. Serve over rice, garnish with green onions and sesame seeds, and enjoy!

Easy Taco Rice Skillet

 

Video

Ingredients:

• -1 lb ground beef (93/7)
• -Avocado oil spray
• -½ yellow onion, diced
• -1 tbsp minced garlic
• -1 packet Siete Mild Taco Seasoning
• -1 (10 oz) can Rotel diced tomatoes & green chilies
• -1 (15 oz) can black beans, drained and rinsed
• -1 (15 oz) can sweet corn, drained
• -1 cup white rice, rinsed
• -2 cups low-sodium beef broth
• -1 cup shredded Mexican-blend cheese

For serving: light sour cream, avocado, cilantro, jalapeños, salsa, or your favorite taco toppings.

1. Heat a large skillet over medium-high heat and lightly coat with avocado oil spray.

2. Add the ground beef and cook for a few minutes, breaking it up as it browns.

3. Add the diced onion and cook until the beef is fully browned and the onion is soft.

4. Stir in the minced garlic and cook for about 30 seconds until fragrant.

5. Add the taco seasoning, Rotel, black beans, and corn. Stir to combine.

6. Add the rinsed rice and mix everything together well.

7. Pour in the beef broth and gently press the rice down so it is mostly submerged.

8. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.

9. Remove the lid and stir everything together.

10. Sprinkle the shredded cheese over the top, cover, turn off the heat, and let sit for a few minutes until melted.

11. Serve with your favorite toppings and enjoy! 🤗

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Pasta With Peas & Potatoes

 

Article

Yields:4 serving(s)

Prep Time: 10 mins

Total Time: 45 mins

Cal/Serv:542

Ingredients

• 1 Parmesan rind
• 6 garlic cloves, grated or finely chopped
• 6 cups low-sodium chicken broth
• 2 tsp. kosher salt
• 12 oz. russet potatoes, peeled, cut into 1/2" cubes
• 8 oz. ditalini
• 3/4 cup frozen petite peas
• 4 Tbsp. unsalted butter
• 1/3 cup finely grated Parmesan

Directions

Step 1

In a large skillet over medium-high heat, bring Parmesan rind, garlic, and broth to a boil; season with 2 tsp. salt. Cook, stirring occasionally, until reduced by about one-third, 12 to 15 minutes. Remove rind.

Step 2

Reduce heat to medium. Add potatoes and cook, stirring occasionally, until still firm to the touch and not falling apart, 8 to 10 minutes; season with salt.

Step 3

Add ditalini and cook, stirring occasionally, until sauce is thickened and ditalini are plump and al dente, 9 to 11 minutes. Fold in peas and butter.

Step 4

Divide pasta among bowls. Top with Parmesan.

 

Video

Ingredients

• 1 tablespoon sesame oil
• 1 pound ground beef
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 4 cups cabbage, shredded
• 1 carrot, sliced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar
• 1/2 teaspoon black pepper
• Sliced green onions (for garnish)
• Sesame seeds (for garnish)

Method

1. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. 
2. Brown 1 pound ground beef, then drain excess fat. 
3. Add 3 minced garlic cloves, 1 teaspoon grated ginger, and cook 30 seconds. 
4. Stir in 4 cups shredded cabbage and 1 sliced carrot. Cook until slightly tender. 
5. Mix 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, and 1/2 teaspoon black pepper; pour over the stir-fry and toss well. 
6. Cook 2–3 minutes. 
7. Garnish with sliced green onions and sesame seeds. 
8. Serve hot over steamed rice or noodles.

Italian Sausage and White Bean Ragu

 

Video

Serves 2 (big portions)

Ingredients

• * 5 Italian sausages
• * 2 tbsp olive oil
• * 1 onion finely diced
• * 2 garlic cloves
• * 1 tsp fennel seeds
• * Fresh chilli (optional)
• * White bold beans @boldbeanco
• * 1 tin chopped tomatoes
• * 150ml chicken stock
• * large handful of spinach
• * parmesan, grated, to finish
• * fresh basil leaves
• * crusty bread, to serve

Method

1. Heat the olive oil in a wide, heavy based pan or skillet over medium-high heat. Sausage meat goes in, don’t break too much as you want to get integrity. Cook until browned and starting to crisp in places.

2. Add the onion along with the garlic, fennel seeds and chilli. Keep stirring.

3. Tip in the tomatoes and stock. Stir, scraping up anything stuck to the bottom of the pan. Bring to a simmer and cook covered for 10-12 minutes, until the sauce has thickened. Once it has, add the beans.

4. Throw in your spinach and cook for 2 minutes until wilted. Add a lid if you’ve got one.

5. Finish with grated parmesan and torn basil leaves. Serve straight from the pan with the bread for dragging through the sauce.

Feta Oil

 

Ingredients

Yield:v8 servings

• 1 cup extra-virgin olive oil
• 4 fresh thyme sprigs
• ⅓ cup almonds (or other nuts), chopped
• 8 garlic cloves, thinly sliced
• ½ teaspoon Aleppo pepper or chile flakes (optional)
• 3 ounces/85 grams brined feta cheese, plus some brine
• ⅓ cup freshly chopped parsley
• Toasted bread, for serving

Preparation

Step 1

In a small saucepan or medium skillet, heat ¾ cup of oil over medium. 

Step 2

Take a step away from the pan and carefully add the thyme sprigs to the oil. (They will sizzle and splatter, so be careful!) Once they have stopped sizzling, after a few seconds, lower the heat to medium-low. Push the thyme sprigs to the side of the pan.

Step 3

Add the almonds and cook for 2 to 3 minutes, until golden. Add the garlic and Aleppo pepper and cook for a minute or so, until fragrant and golden.

Step 4

Remove the pan from the heat. Add the remaining ¼ cup of oil to slightly cool down the hot oil.

Step 5

Crumble the feta into the pan and add a splash of feta brine and the chopped parsley. Stir to incorporate, crushing the feta with the back of a spoon to break it into small curds.

Step 6

Serve with toasted bread.

Slow Cooker Chicken Diavolo With Orzo

Article

 Ingredients

Yield: 4 to 6 servings

• 2 pounds boneless, skinless chicken thighs 
• 1 (12-ounce) jar sliced roasted red peppers, drained 
• 1 red, orange or yellow bell pepper, chopped
• 8 garlic cloves, smashed and chopped
• 1 shallot, thinly sliced
• ⅓ cup tomato paste
• ⅓ cup chopped sun-dried tomatoes (plain or packed in oil and drained)
• ⅓ cup jarred, drained sliced hot cherry peppers
• ¼ cup olive oil
• 2 teaspoons kosher salt (such as Diamond Crystal)
• 1 teaspoon crushed red pepper, or to taste
• Black pepper
• ¾ cup orzo
• ¼ cup heavy cream (optional) 
• Chopped fresh parsley, for garnish

Preparation

Step 1

In a 6- to 8-quart slow cooker, combine the chicken, roasted peppers, bell pepper, garlic, shallot, tomato paste, sun-dried tomatoes, cherry peppers, oil, salt, crushed red pepper and several generous grinds of black pepper. Stir well. Cook on low for 5 hours. 

Step 2

Stir in the orzo and cook on low for 15 minutes more, until the orzo is plumped and just tender.

Step 3

Turn off the heat and stir in the cream, if using. Coarsely shred the chicken with two forks. Garnish with parsley to serve.

Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 153 milligrams cholesterol; 409 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 3 grams fiber; 738 milligrams sodium; 35 grams protein; 7 grams sugar

Peanut Chili Oil Noodles - Need to extract recipe

 

Video

Extract ingredients and insructions

Crispy Chicken Cutlets with Creamy Vodka Pastina

 

​Yield: 4 servings | Prep time: 20 mins | Cook time: 25 mins

​Ingredients

​Chicken Cutlets

• ​1.5 lbs chicken breasts, halved horizontally into thin cutlets
• ​1/2 cup all-purpose flour
• ​2 eggs, beaten
• ​1 cup Panko breadcrumbs + 1/2 cup grated Parmesan
• ​1 tsp garlic powder, 1 tsp Italian seasoning, salt, and black pepper
• ​Neutral oil or olive oil spray (depending on cooking method)
• ​Creamy Vodka Pastina
• 
  
• ​1 cup pastina (star-shaped, acini di pepe, or stelline)
• ​2 tbsp olive oil + 1 tbsp butter
• ​1 small shallot, finely diced
• ​4 garlic cloves, minced
• ​3 tbsp tomato paste
• ​1/4 cup vodka
• ​2 to 2.5 cups warm chicken or vegetable broth
• ​1/3 cup heavy cream
• ​1/2 cup freshly grated Parmigiano-Reggiano
• ​Fresh basil and red pepper flakes (for garnish)

​Instructions

​Step 1: Bread the Cutlets

Set up three wide bowls:

​Bowl 1: Flour mixed with salt, pepper, garlic powder, and Italian seasoning.

​Bowl 2: Beaten eggs.

​Bowl 3: Panko breadcrumbs combined with 1/2 cup grated Parmesan.

​Dredge each cutlet in flour, dip in egg, and press firmly into the Panko mixture until fully coated.

​Step 2: Cook the Chicken Cutlets

Choose your preferred cooking method below:

​Option A: Traditional Pan-Frying Heat 3–4 tbsp oil in a large skillet over medium-high heat. Fry cutlets for 3–4 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels, then slice into strips.

​Option B: Air-Fryer Preheat air-fryer to 400°F (200°C). Spray the basket and cutlets lightly with oil spray. Air-fry for 10–12 minutes, flipping halfway through and spraying again, until crisp and cooked to 165°F (74°C).

​Option C: Oven-Baking Preheat oven to 425°F (220°C). For maximum crunch, toast the Panko in a dry pan until lightly golden before breading. Place cutlets on a wire rack set over a baking sheet, lightly spray with oil, and bake for 15–18 minutes.

​Step 3: Build the Vodka Base

In a deep skillet or heavy pot, heat olive oil and butter over medium heat. Sauté diced shallot for 3 minutes until soft, then add garlic for 1 minute. Stir in tomato paste and cook for 2–3 minutes until it deepens to a dark red color. Pour in the vodka to deglaze, scraping up any browned bits, and simmer for 2 minutes until reduced.

​Step 4: Cook the Pastina

Add dry pastina directly to the pan and stir to coat. Pour in 2 cups of warm broth. Simmer over medium-low heat, stirring frequently so the pasta doesn't stick. Cook for 7–9 minutes until tender, adding remaining broth if needed to maintain a saucy consistency.

​Step 5: Finish the Sauce & Plate

Turn heat to low. Stir in heavy cream and 1/2 cup Parmigiano-Reggiano until rich and glossy. Season with salt, pepper, and red pepper flakes to taste. Spoon pastina into shallow bowls, top with sliced chicken cutlets, fresh basil, extra Parmesan, and a drizzle of olive oil.

Healthy Chinese Ground Beef & Cabbage Stir-Fry

 

Video

Healthy Chinese Ground Beef & Cabbage Stir-Fry

Ingredients

Main

• 500 g (1 lb) lean ground beef (90–95%)
• 5–6 cups green cabbage, thinly sliced
• 1 tbsp neutral oil (avocado, canola, or light olive oil)

Aromatics

• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated (or ½ tsp ground ginger)

Sauce

• 3 tbsp low-sodium soy sauce or coconut aminos
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp sesame oil (optional but authentic)
• ½ tsp black pepper
• ¼–½ tsp chili flakes (optional)
• Optional Add-Ins
• ½ cup shredded carrot
• 2 green onions, sliced
• 1 tsp cornstarch + 2 tbsp water (for thicker sauce)

👩‍🍳 Instructions

1️⃣ Brown the Beef

Heat oil in a large skillet or wok over medium-high heat.

Add ground beef and cook 5–6 minutes, breaking it up, until browned.

Drain excess fat if needed.

2️⃣ Add Aromatics

Stir in garlic and ginger.

Cook 30–45 seconds until fragrant (do not burn).

3️⃣ Stir-Fry the Cabbage

Add cabbage (and carrots if using).

Toss and cook 4–6 minutes, until cabbage softens but still has a slight bite.

4️⃣ Season & Finish

Add soy sauce, vinegar, sesame oil, pepper, and chili flakes.

Toss well and cook 2–3 minutes.

Optional: stir in cornstarch slurry and simmer 1 minute to thicken.

5️⃣ Serve

Finish with green onions.

Serve hot on its own or over cauliflower rice.

Aperol Margarita

 

Video

• Rim glass w/ orange zest salt
• In a shaker, combine:
• 1 oz aperol
• 1.5 oz tequila
• .75 oz lime juice
• .5 oz simple syrup
• Shake w/ ice
• Strain over ice
• Garnish w/ dehydrated orange wheel

Butter Chicken Orzo

 

Article

Active Time: 40 mins

Total Time: 40 mins

Servings:4

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons fresh lemon juice, divided, plus lemon wedges to serve
• 2 teaspoons grated fresh ginger, divided
• 2 teaspoons grated fresh garlic, divided
• 1 1/2 teaspoons smoked paprika, divided
• 1 1/2 teaspoons ground cumin, divided
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon garam masala, divided
• 3 tablespoons unsalted butter, divided
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup tomato paste
• 1 1/2 cups uncooked orzo
• 2 1/4 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• 6 ounces part-skim mozzarella cheese, shredded
• 1 ounce Parmesan cheese, finely grated (about 1/4 cup)

Directions

1. Stir together chicken, 1 tablespoon lemon juice, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon garam masala in a large bowl until evenly coated.
2. Melt 2 tablespoons butter in a large broiler-safe skillet or braiser over medium-high. Add chicken in an even layer, and cook, undisturbed, until browned, about 4 minutes. Turn chicken, and continue cooking until evenly browned and cooked through, about 4 minutes. Transfer chicken to a plate. Do not wipe skillet clean.
3. Melt remaining 1 tablespoon butter in the same skillet over medium-low. Add remaining 1 teaspoon each ginger and garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in cayenne pepper (if desired), remaining 1/2 teaspoon smoked paprika, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon garam masala. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato paste, and cook, stirring constantly, until tomato paste darkens slightly, about 1 minute.
4. Stir in orzo, chicken stock, and heavy cream. Bring to a boil over medium-high. Reduce heat to medium, cover and simmer, stirring occasionally, until orzo begins to soften, 10 to 12 minutes. Uncover, and continue cooking, stirring occasionally, until orzo is almost tender, 2 to 3 minutes.
5. Stir in chopped cilantro, cooked chicken and any accumulated juices, and remaining 1 tablespoon lemon juice. Cook, stirring occasionally, until orzo is tender and sauce is slightly thickened, about 2 minutes.
6. Preheat oven to broil with rack about 6 inches from heat source. Remove skillet from heat. Top evenly with cheeses. Broil until cheese is melted and browned in spots, 2 to 3 minutes. Garnish with additional chopped cilantro. Serve with lemon wedges.

One-Pan Street-Corn-Inspired Chicken and Rice

 

Article

• Servings 4
• Prep time 15minutes
• Cook time 35minutes

Ingredients

• 1 1⁄2 teaspoons chili powder
• 1 1⁄2 teaspoons kosher salt
• 1 1⁄2 teaspoons smoked paprika
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon cayenne pepper (optional)
• 1 1⁄2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 cup jasmine or basmati rice, rinsed
• 5 garlic cloves, peeled and minced (about 5 teaspoons)
• 12 ounces frozen corn (I like to use fire roasted)
• 13.5 -ounce can light coconut milk (1 1/2 cups)
• up to 2 cups low-sodium chicken broth
• juice of 1 lime
• 3⁄4 cup crumbled cotija or feta cheese, for topping (optional)
• roughly chopped cilantro leaves, for garnish

Directions

1. Combine the chili powder, salt, paprika, cumin, and cayenne pepper in a small bowl. Add the chicken thighs to a large bowl, add half of the spice mix, and toss to evenly coat.
2. Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken thighs in one single layer (you may need to cook in two batches depending on the size of your pan). Cook until crisp on each side and each reaches an internal temperature of 165°F, about 6 to 8 minutes per side. Transfer to a large dish, leaving any remaining oil in the skillet.
3. To the same skillet, add the rice and cook, stirring frequently, until toasted, about 1 minute. Add the garlic, corn, and the remaining spice mix and mix well. Continue cooking, stirring occasionally, to warm the corn and brown it slightly, 2 to 3 minutes.
4. Stir in the coconut milk and 1 1/2 cups of the broth, turn the heat to medium-high, and bring to a light boil. Reduce the heat to medium-low, cover, and cook until the rice is tender, 14 to 18 minutes, stirring halfway through to prevent sticking (Note: If needed while the rice cooks, stir in the remaining 1/2 cup broth).
5. Squeeze the lime juice over the rice and mix. Return the cooked chicken on top of the rice and sprinkle with the crumbled cotija or feta (if using) and chopped cilantro. To serve, evenly divide among 4 plates.

Notes

Store it: Refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.

Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes, or return to a skillet over medium heat. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm or follow the same skillet instructions.

Coconut Milk: swap for whole milk or oat milk. You can also use half of a 13.5-ounce full-fat coconut milk can plus 3/4 cup additional broth.

Rice: add more veggies into this meal by using half cauliflower rice (about 1 cup) and half white rice (1/2 cup dry). Reduce the broth to 1/2 cup and add the cauliflower rice when the rice is halfway through cooking.

Vegetarian: swap the chicken for a block of firm tofu, pressed and cut into 1-inch cubes. Toss in the same spice mix and sear in the skillet the same way. You can also do this with chickpeas, or roast them separately in the oven with the spices.

Dairy-free: Easily make DF by omitting the optional cheese or opting for dairy-free cheese.

In Step 4, it is crucial that the liquid comes to a complete boil before lowering the heat and covering the skillet so the rice can cook. Add additional broth (up to 1⁄2 cup more) if needed. If you struggle with cooking your rice fully with one pan meals, pay extra attention here! You can also always cover your skillet off heat for about 10 minutes to allow for extra absorption at the end.

6 Set-It & Forget-It Crockpot Recipes

 

1. Crockpot Butter Chicken

Serves: 6

Ingredients

• 2 lb boneless, skinless chicken breasts
• 1 cup diced onion
• 1 cup tomato sauce
• 1 cup heavy cream
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp curry powder
• 1 tsp garam masala
• Salt and pepper to taste (recommended)

Instructions

1. Add onion, garlic, ginger, tomato sauce, curry powder, garam masala, salt, and pepper to the crockpot.
2. Stir together.
3. Nestle the chicken into the sauce.
4. Cook:
   • Low: 6–7 hours
   • High: 3–4 hours
5. Remove the chicken and shred or cube it.
6. Stir in the butter and heavy cream until smooth.
7. Return the chicken to the slow cooker and cook another 10–15 minutes.

Serve with: Basmati rice and naan.

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2. Crockpot Marry Me Chicken

Serves: 6

Ingredients

• 1½ lb chicken breasts
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• ½ cup chopped sun-dried tomatoes
• ¼ cup grated Parmesan

Instructions

1. Place chicken in the crockpot.
2. Add garlic, broth, salt, pepper, and sun-dried tomatoes.
3. Cook:
   • Low: 5–6 hours
   • High: 3 hours
4. Remove chicken briefly.
5. Stir in cream and Parmesan until smooth.
6. Return chicken and cook another 15 minutes.

Serve with: Pasta, mashed potatoes, or rice.

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3. Crockpot Spaghetti

Serves: 6–8

Ingredients

• 1 lb lean ground beef
• ½ cup diced onion
• 2 cloves garlic
• 1 jar marinara sauce
• 1 can crushed tomatoes
• 2 cups beef broth
• 8 oz spaghetti, broken in half
• 1 cup shredded mozzarella

Instructions

1. Brown the beef and onion in a skillet.
2. Drain excess fat.
3. Add beef, garlic, marinara, tomatoes, and broth to the crockpot.
4. Cook:
   • Low: 4–5 hours
   • High: 2–3 hours
5. Break spaghetti in half and stir into the sauce.
6. Cook another 20–30 minutes, stirring once or twice.
7. Sprinkle mozzarella over the top.
8. Cover until melted (about 10 minutes).

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4. Crockpot Sweet Hawaiian Chicken

Serves: 6

Ingredients

• 2 lb chicken breasts
• ¾ cup pineapple juice
• 1 cup pineapple chunks
• ¼ cup brown sugar
• ¼ cup soy sauce
• 2 tbsp cornstarch
• 2 cloves garlic, minced
• Sliced green onions

Instructions

1. Combine pineapple juice, soy sauce, brown sugar, and garlic.
2. Pour over chicken.
3. Add pineapple chunks.
4. Cook:
   • Low: 6 hours
   • High: 3 hours
5. Remove chicken and shred.
6. Mix cornstarch with 2 tbsp cold water.
7. Stir into the crockpot and cook another 15–20 minutes until thickened.
8. Return chicken and garnish with green onions.

Serve with: Jasmine rice.

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5. Crockpot Lasagna

Serves: 8

Ingredients

• 1 lb lean ground beef
• 2 cups pasta sauce
• 1 cup beef broth
• Lasagna noodles
• 2 cups shredded mozzarella
• 1 cup cottage cheese
• 1 egg
• Parsley

Instructions

1. Brown the ground beef and drain.
2. Mix cottage cheese with egg and parsley.
3. Spread a little sauce in the bottom of the slow cooker.
4. Layer:
   • Broken lasagna noodles
   • Meat sauce
   • Cottage cheese mixture
   • Mozzarella
5. Repeat until ingredients are used.
6. Pour broth around the edges.
7. Cook:
   • Low: 4–5 hours
   • High: 2½–3 hours
8. Let stand 20 minutes before serving.

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6. Crockpot Cowboy Casserole

Serves: 6–8

Ingredients

• 1 lb lean ground beef
• 1 cup diced onion
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 1 cup corn
• 2 cups diced potatoes
• 1 tsp paprika
• 1½ cups shredded cheddar cheese

Instructions

1. Brown the beef and onion.
2. Drain.
3. Add everything except cheese to the crockpot.
4. Stir well.
5. Cook:
   • Low: 6–7 hours
   • High: 3–4 hours
6. Sprinkle cheese over the top during the last 20 minutes.

Recipe	Servings	Calories per Serving (Approx.)
Crockpot Butter Chicken	6	520–560 kcal
Crockpot Marry Me Chicken	6	410–450 kcal
Crockpot Spaghetti	6	500–560 kcal
Crockpot Sweet Hawaiian Chicken	6	340–390 kcal
Crockpot Lasagna	8	480–530 kcal
Crockpot Cowboy Casserole	6	500–560 kcal

Crockpot Marry Me Chicken Orzo

 

Video

Creamy, comforting, and packed with flavor, this easy Crockpot Marry Me Chicken Orzo is a family-friendly dinner that takes minimal effort.

Ingredients

• 1.5 lbs chicken breast or chicken thighs, cubed
• 1/2 onion, diced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup sun-dried tomato oil (from the jar)
• 1 tsp each salt, black pepper, Italian seasoning, paprika, and garlic powder
• 1.5 cups chicken broth
• 1 cup orzo
• 1/2 cup heavy cream
• Handful of fresh spinach
• 1/2 cup grated Parmesan cheese

Directions

1. Add the chicken, diced onion, sun-dried tomatoes, sun-dried tomato oil, salt, pepper, Italian seasoning, paprika, garlic powder, and chicken broth to your crockpot. Stir to combine.

2. Cover and cook on High for 2 hours (if using cubed chicken) or until the chicken is fully cooked and tender.

3. Stir in the orzo and heavy cream. Taste and adjust seasonings as desired.

4. Cover and continue cooking for 25-35 minutes, stirring once or twice, until the orzo is tender.

5. Stir in the Parmesan cheese and fresh spinach until the cheese is melted and the spinach has wilted.

6. Serve warm and enjoy!

Tip: If the mixture becomes too thick while the orzo cooks, add a splash of chicken broth to reach your desired consistency. Garnish with extra Parmesan cheese and fresh basil for an extra pop 

Crockpot Chicken Taco Bowls

•  Video

Crockpot Chicken Taco Bowls 🌮✨Recipe below & follow for more easy meal ideas!

.

Ingredients:

• -1½ Ibs chicken breast
• -1 packet mild taco seasoning
• -1 (16 oz) jar Pace Mild Chunky Salsa
• -¼ cup water
• -1 can black beans, rinsed & drained
• -1 can corn, drained
• -1/2 lime, juiced
• -Cooked rice
• -Shredded cheese
• -Avocado

Instructions

1. Add chicken breast to the crockpot

2. Sprinkle taco seasoning over the chicken.

3. Pour salsa on top.

4. Add ¼ cup water to the salsa jar, shake, and pour into the crockpot.

5. Add black beans and corn.

6. Stir everything together.

7. Cook on HIGH for 4 hours or LOW for

8 hours.

8. Shred chicken, juice of 1/2 a lime, and stir everything together.

9. Serve over rice and top with cheese and avocado.

Option with Ground Chicken

Switching to ground chicken is a great swap, but because ground meat behaves differently than whole breasts in a slow cooker, you'll need to make three key adjustments:

1. Pre-brown the Ground Chicken

Ground chicken put straight into a slow cooker raw will release a lot of moisture, clump into a single dense block, and end up with a boiled, rubbery texture.

• What to do: In a skillet over medium-high heat with a dash of oil, brown the ground chicken completely, breaking it into small crumbles. Drain off any excess liquid before adding it to the crockpot.

2. Cut the Cooking Time in Half

Chicken breasts take 4–8 hours to cook through and become tender enough to shred. Pre-cooked ground chicken only needs enough time to absorb all the salsa and taco seasonings.

• New Cooking Time:
  • LOW: 2 to 3 hours
  • HIGH: 1 to 1.5 hours (Cooking it for the full 8 hours will make ground chicken dry and mushy.)

3. Skip the Extra Water & Skip "Shredding"

Whole chicken breasts absorb and trap liquid, but ground chicken doesn't need extra hydration.

• Omit Step 4: Skip adding the extra \frac{1}{4} cup of water—the salsa provides plenty of moisture on its own.
• Skip Step 8's Shredding: Since the meat is already crumbled, you just need to stir in the lime juice at the end!

Adjusted Instructions Summary

1. Brown the Meat
   Essential for texture and flavor
   Cook 1\frac{1}{2}\text{ lbs} ground chicken in a skillet over medium-high heat until fully browned, breaking it into small crumbles. Drain excess liquid.
2. Load the Crockpot
   Add the cooked ground chicken, taco seasoning, jar of salsa, drained black beans, and drained corn to the slow cooker. (Omit the \frac{1}{4} cup water).
3. Stir & Cook Short
   Stir everything together. Cover and cook on LOW for 2–3 hours (or HIGH for 1–1.5 hours).
4. Finish & Serve
   Stir in the juice of \frac{1}{2} lime. Serve over cooked rice and top with shredded cheese and fresh avocado.

Risi e Bisi (Green Pea Risotto)

 

Article

Ingredients

Original recipe (1X) yields 6 servings

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 2 large garlic cloves, thinly sliced (about 1 tablespoon)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 cup Vialone Nano rice
• 1/2 cup (4 ounces) dry white wine
• 4 1/2 cups chicken broth, divided
• 3 cups frozen green peas, thawed and divided
• 1 1/2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for garnish
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, plus more zest for garnish

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Directions

Heat oil in a large Dutch oven over medium-high. Add onion, garlic, salt, and pepper; cook, stirring often, until softened and beginning to brown, 4 to 6 minutes.

Stir rice into onion mixture; cook, stirring constantly, for 1 minute. Add wine; cook, stirring constantly, until evaporated, 30 seconds to 1 minute. Add 4 cups broth; bring to a boil over medium-high. Reduce heat to medium; cook, stirring occasionally, until rice is tender, about 14 minutes.

While rice cooks, transfer 1 cup peas and remaining 1/2 cup broth to a blender. Process until smooth, 30 seconds to 1 minute, scraping down sides of blender as needed.

When rice is tender, remove from heat; stir in cheese, butter, parsley, lemon zest and juice, pea puree, and remaining 2 cups peas. Divide among 6 bowls; garnish each serving with additional cheese, chopped parsley, and lemon zest.

Giant RICE BALL in a Pan

 

Video

Everyone knows Baked Ziti. If you go to a party, there is a good chance they’re serving up a big baked pasta tray! But what if you went to that same party and they served up Baked Rice?

In Sicily, they are world-famous for their rice balls (Arancini), so naturally, they make an incredible Riso al Forno too. This is a homestyle recipe that tastes exactly like a giant rice ball but it's much easier to make than pasta in the oven.

Instead of rolling and frying individual arancini, we are using the traditional risotto method to cook the rice in a savory tomato base before putting everything into one big pan and baking it. It’s the perfect alternative to lasagna or a cheesy baked pasta tray for a Sunday dinner or a holiday. It’s simple, it’s comforting, and it’s one of those dishes that everyone asks for the recipe for once they try it.

Ingredients:

• 750g Carnaroli rice (3¾ cups)
• 36 oz Tomato Passata
• 4½ cups Vegetable broth + more if needed
• 2 tbsp Butter
• 1 cup Parmigiano Reggiano (grated) + extra for topping
• 1 lb Fresh Mozzarella (crumbled)
• 4 cloves Garlic
• Fresh Basil, Salt & Pepper
• Breadcrumbs
• Extra Virgin Olive Oil

Directions: 

1. In a large pan, heat a generous drizzle of olive oil with the garlic. Add the tomato passata, basil, salt, and pepper and let it simmer.

2. Stir in the rice, then begin adding the broth gradually, cooking for about 15–20 minutes, stirring as the rice absorbs the liquid.

3. Turn off the heat and mix in the butter and Parmigiano.

4. Brush a baking dish with olive oil and coat thoroughly with breadcrumbs.

5. Add half the rice, mozzarella, Parmigiano, and basil.

6. Add the remaining rice and finish with breadcrumbs and extra Parmigiano.

7. Bake at 400°F (200°C) for about 25 minutes, then broil for a few minutes to crisp the top.

IF COOKING AHEAD

If you're only making it 3 hours ahead, I would barely change the recipe. That's actually an ideal make-ahead window.

Here's what I'd do:

1. Cook the rice as directed, but err on the side of al dente—about 15–17 minutes rather than the full 20. The rice should still have a slight bite.
2. Cool the rice for 15–20 minutes before assembling. This prevents the mozzarella from becoming stringy or disappearing into the hot rice.
3. Assemble the casserole completely, including the mozzarella, Parmigiano, basil, and breadcrumbs.
4. Cover and refrigerate for the 3 hours.

When you're ready to bake:

• Take it out of the fridge 20–30 minutes before baking if you can.
• If it's still cold, add 5–10 minutes to the baking time (about 30–35 minutes total), then broil for a couple of minutes to brown the top.

One small tweak I'd make

I would save about ¼ cup of the mozzarella and a couple tablespoons of the Parmigiano to sprinkle on just before baking. You'll get a fresher, gooier cheese layer and a better golden crust.

I wouldn't change:

• The amount of broth.
• The amount of butter.
• The breadcrumb coating.

Three hours isn't long enough for the rice to dry out significantly, so you shouldn't need to add extra liquid.

I actually think this dish may be slightly better after sitting for a few hours. The flavors have a chance to meld, and it slices and serves more cleanly while still staying creamy inside.

Wine Soaked Sausage Pasta

 

Video

This one starts with an unexpected technique: soaking sausages in red wine overnight before turning them into a rich tomato sauce finished with dark chocolate.

Ingredients (serves 2–3)

• • 250 g pasta
• • 300–400 g Italian sausages
• • 1–2 cups red wine (enough to fully cover the sausages)
• • 3–4 cloves garlic, sliced
• • 2 tbsp olive oil
• • 1–2 cups tomato sauce
• • 1 small piece dark chocolate (70%+)
• • ½ cup reserved pasta water
• • Fresh parsley or basil
• • Salt & black pepper

Method

1. Remove the sausage from its casing and break it into smaller pieces.

2. Cover the sausage with red wine and let it soak overnight in the fridge.

3. The next day, heat olive oil in a pan and cook the wine-soaked sausage until browned and caramelized.

4. Prep tomato sauce with olive oil and garlic, cooking until softened and fragrant.

5. Pour in the tomato sauce and let everything slowly reduce, allowing the flavours to concentrate.

6. Add a small piece of dark chocolate and stir until melted, creating a deeper and richer sauce.

7. Toss in the cooked pasta with a splash of reserved pasta water until the sauce becomes glossy and coats every strand.

8. Finish with fresh herbs and a final crack of black pepper.

ONE PAN TOMATO & CHICKPEA RISONI

 

Video

Another one-pan wonder bursting with flavor. This version adds hearty chickpeas and rich tinned tomatoes for a deeper, more comforting base while still keeping that fresh Mediterranean feel from olives, lemon, and basil.

Perfect on its own or paired with grilled fish or chicken. Yum! xx

Ingredients:

• 1 tbsp extra virgin olive oil
• 2 cloves garlic, crushed
• ½ red onion, finely diced
• 1 tsp dried oregano
• 400 g (14.1 oz) can chickpeas, drained and rinsed
• ½ cup Kalamata olives, pitted
• 2 tsp tomato paste
• 400 g (14.1 oz) can diced tomatoes
• 1 ½ cups risoni (orzo)
• 3 cups vegetable stock
• 2 cups baby spinach (optional)

To serve:

• 1 lemon, juiced
• 1 tsp chili flakes (optional)
• 1 cup fresh basil leaves, picked
• 100 g (3.5 oz) feta, crumbled, optional

Method:

1. Heat the olive oil in a large pan over medium heat. Add the garlic and red onion. Season with salt and pepper. Cook for 4–5 minutes, until softened and fragrant.
2. Add the dried oregano, chickpeas, and olives. Stir to combine and sauté for 1–2 minutes. Add the tomato paste and cook for 2 minutes to caramelize slightly.
3. Pour in the canned tomatoes, risoni, and vegetable stock. Stir well and bring to a gentle boil.
4. Reduce the heat to medium-low, cover with a lid, and simmer for 10–12 minutes, stirring every few minutes to prevent the risoni from sticking. Once most of the liquid has been absorbed, turn off the heat and stir through the baby spinach. If the risoni looks a little dry, add an extra splash of water to loosen.
5. Remove from the heat and stir through the lemon juice, chili flakes, and basil leaves. Finish with an extra drizzle of extra virgin olive oil and top with crumbled feta, if using.

Time to cook: 30 minutes

Serves: 4

Chicken Piccata

 

Article

Ingredients

Yield:

4 servings

• 4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
• Kosher salt and black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil, plus more as needed
• 1 shallot, peeled and sliced lengthwise
• 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
• ¾ cup chicken stock
• 4 teaspoons drained capers
• Coarsely chopped fresh parsley, for garnish (optional)

Preparation

Step 1

Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.

Step 2

In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.

Step 3

Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.

Step 4

Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.

Step 5

Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Tip

Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.

Slow Cooker Ramen Noodles (Ground Beef)

 

Article

• Servings:6 servings 
• Prep:10minutes mins
• Cook:2hours hrs
• Total:2hours hrs 10minutes mins

Ingredients

• 1 pound lean ground beef
• 9 ounces slaw mix, about 4 cups
• 2 cups shredded carrots
• 3 garlic cloves, minced
• ⅓ cup low sodium tamari, or soy sauce
• 2 cups chicken stock
• 1 teaspoon brown sugar

To Add at the End

• 2 (3-ounces) packages ramen noodles, flavoring packets discarded or saved for another use

Equipment

Slow Cooker

Instructions 

1. Heat a large skillet over medium high heat. Add the ground beef, break apart into small chunks, and cook until browned and no longer pink, about 5 minutes.
2. Carefully transfer the ground beef to a 6-quart slow cooker. Add the slaw mix, carrots, garlic, tamari, stock, and brown sugar, stirring to combine.
3. Cover and cook on high for 2-3 hours, or low for 4-6 hours, or until the vegetables are tender and the sauce is bubbling. Do not uncover during this time.
4. Turn to high (if not already) and add the noodles, stirring to submerge in the sauce. Cook on high for 5-15 minutes, or until the noodles are just tender. Serve immediately with toppings, if desired.

Notes

• Chili Crisp: Isn’t on the ingredient list, but I never eat this without it! I think it’s a must.
• Serving: sliced green onions, sesame seeds, sriracha hot sauce and/or chili crisp (highly recommended!).
• Stovetop: Make my 15-minute beef & ramen recipe!
• With Chicken: Be cautions with subbing in chicken, as it will add a lot of liquid here. That said, I created this chicken ramen recipe as another option.
• Gluten-free: you’ll just need to switch out the noodles and use gluten-free tamari. I tried the recipe with rice ramen noodles, and they turned out great! Just keep your eye on the noodles as cooking time may vary.

Serving: 1 (of 6), Calories: 159kcal, Carbohydrates: 10g, Protein: 20g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 628mg, Potassium: 595mg, Fiber: 2g, Sugar: 4g, Vitamin A: 7170IU, Vitamin C: 19mg, Calcium: 49mg, Iron: 3mg

Chili Crisp Beef Ramen Noodles (One Pan)

  

Article

Ingredients

• 1 lb ground beef
• 10 oz ramen noodles (discard seasoning packets)

Aromatics:

• 1 bunch scallions (whites and greens separated)
• 3 cloves garlic (finely minced)
• 2-3 Tbsp. neutral oil

Broth:

• 1½-2 cups beef broth

Sauce:

• 1/4 cup soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. brown sugar
• 1 Tbsp. sesame oil
• 1-2 tsp. hoisin
• 1 tsp. fish sauce (optional)
• 1 Tbsp. cornstarch + 1 Tbsp. water

To finish:

• 1-2 Tbsp chili crisp (plus more for serving)
• Squeeze of lime

Instructions 

• Cook the beef: In a large, wide skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.
• Build the flavor base: 
• Add scallion whites and garlic to the pan. Cook for 1–2 minutes, until fragrant. Drizzle in the neutral oil and let everything sizzle together.
• 1 bunch scallions, 3 cloves garlic, 2-3 Tbsp. neutral oil

Add liquid + sauce:

• Whisk together sauce ingredients and pour into the pan, and bring to a simmer.
• 1/4 cup soy sauce, 2 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1 Tbsp. sesame oil, 1-2 tsp. hoisin, 1 tsp. fish sauce

Cook the noodles: 

• Add dry ramen noodles directly into the center of the pan and add beef broth. Cover and cook for a few minutes, gently breaking them apart and stirring occasionally until the noodles are tender and the sauce has reduced some. Add a splash more broth if needed.
• 10 oz ramen noodles, 1½-2 cups beef broth
• Thicken the sauce (cornstarch slurry): In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the pan and stir well. Let simmer for 1-2 minutes 
• Start Timer
• , until the sauce thickens and becomes glossy, coating the noodles. If needed, add a little more slurry to reach your desired consistency. Taste and adjust seasoning. (You can also stir in fresh baby spinach or bok choy here at the end and stir until wilted, if desired.)
• 1 Tbsp. cornstarch + 1 Tbsp. water

Finish + serve: 

• Top with chili crisp and lime juice. Garnish with scallion greens and dig in.
• 1-2 Tbsp chili crisp, Squeeze of lime

Notes

Store leftover chili crisp beef ramen in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the noodles gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. Keep in mind that the noodles will continue to absorb liquid as they sit, so leftovers may be softer than when freshly made.

Nutrition Information

Serving: 1/4 of recipe, Calories: 761kcal (38%), Carbohydrates: 51g (17%),

Spaghetti in Tomato Water

Article

Video

Yield:

2-3

IngredientsUS

Metric

• 3 Pints of Cherry Tomatoes (Farmer’s market preferred, this is a recipe for August)
• 4-5 Tablespoons of Unsalted Butter
• 3 Stems of Fresh Basil
• 1 Lb of Spaghetti

Instructions

Make the Tomato Water

1. Cut the cherry tomatoes in half to allow their juice to expel a bit more easily, and than add them to a small pot. 
2. Add about 1/4 cup of water to get them started and bring them up to a boil. 
3. Add a tiny bit of salt to aid in the release of their juice. 
4. Once some juice is starting to accumulate, add in the basil leaves and stems. Allow that to cook for about an hour to allow the tomatoes to get super soft, almost to the point that all that is left are the skins.
5. Then, in a fine mesh strainer, strain the basil, tomato skins, and seeds out and reserve only the tomato water. 
6. Press out all the liquid you can from the skins, and you can use those skins for something else like a tomato jam or even puree it to make a regular tomato sauce.

Cook the Pasta and Form the Sauce

1. Cook the pasta in a smaller pot and once boiling, add enough salt to the water so that it tastes like a seasoned broth. Then drop in the pasta, tuck it under the water, and the package says this cooks in 9 minutes, so I'm going to pull it at around 7 minutes.
2. Meanwhile, in a pan or saucier off to the side, turn the heat on to low and add in about a cup or so of the tomato water. I’d say about a cup of tomato water per person should get you there if you’re making this for more people. (Give the pasta a stir). And then we can take our cold butter out of the fridge and dice it up. For one portion, about 1-2 tablespoons should be enough.
3. Once the pasta has been cooking in the water for 7 minutes, we’re going to take it out and add it to the tomato water. This is going to slow down the cooking process so im not going to cook it for 2 more minutes in the pan, I'm going to cook it for closer to 5 minutes in the tomato water. 
4. Bring the heat up and start to swirl and toss the pasta around in the tomato water, releasing some of that starch from the pasta and reducing the tomato water to the point of almost glazing the spaghetti. 
5. Check the pasta for al dente and if its still under and the tomato water has reduced, just treat it like pasta water and add a little at a time until the pasta is al dente and the tomato water is glazing the spaghetti. 
6. Then turn off the heat, add in the cold butter, and swirl and toss until the butter is completely melted and emulsified into the sauce. The sauce should be clingy tightly to the spaghetti, and it should have a slight pink hue, almost like a vodka sauce. That's perfect and ready to plate.

Plate

Using a ladle, pick up the pasta and twirl it up in the ladle like you would a fork with a spoon, then transfer to the place and slide it off the ladle. Then top it with some more sauce, you can always add a bit more pasta water to the pan to get a little more yield from the sauce and then finish with a little basil and a little grated parm. Looks like a simple tomato sauce, but wait until you taste it.